“It’s the 100% pleasure recipe”: Cyril Lignac reveals how to make a flowing chocolate biscuit with hazelnut praline

There’s nothing like a chocolate dessert for a simple treat. Chef Cyril Lignac understands this well since he intends to conquer hearts with his recipe for ultra-smooth chocolate biscuit fondant and hazelnut praline. A simple, quick and resolutely regressive preparation that should please young and old alike. Get your aprons on!

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For the cookie dough:

• 110 g of dark chocolate
• 110g butter
• 60 g of flour
• 150 g of sugar
• 4 eggs
• Butter and flour for individual molds
• Icing sugar

For the hazelnut praline:

• 450 g hazelnuts, blanched and roasted for 10 minutes at 200°C
• 280g caster sugar
• 100 g of water
• 1 pinch of fleur de sel

Preparation time: 20 mins

Cooking time: 10 mins

1. To prepare the biscuit mixture, start by melting the chocolate and butter in a bain-marie. Remove the bowl from the pan, add the sugar and flour and mix. In a bowl, beat the whole eggs into an omelette. Add them little by little to the previous mixture, while stirring. Once the mixture is well mixed, let it cool.
2. To make the praline, start by making a blond caramel by letting the sugar and water cook in a saucepan. Meanwhile, spread the shelled and roasted hazelnuts on a baking sheet covered with parchment paper. Once the caramel is the right color, pour it over the hazelnuts then put everything into the bowl of a blender. Grind until you obtain a very smooth praline and add the fleur de sel.
3. Once the two elements of the recipe are ready, all that remains is to assemble them. To do this, butter and flour each individual mold before filling them with 120g of cookie dough. Bake them at 190° for 7 minutes. The center of each cake should be very runny.
4. Once cooked, unmold them onto a plate and add a spoonful of hazelnut praline on top. All you have to do is sprinkle with icing sugar and enjoy.

An essential in pastry, praline has been fashionable for years. While we would be tempted to associate this preparation with hazelnuts, it can in fact be used (almost) endlessly with the dried fruits of your choice. Almonds, pistachios, walnuts or macadamia nuts… Each time, the recipe is similar. Roast your dried fruits before mixing them with brown caramel and a little fleur de sel. In short, it is the simple and quick preparation which will bring generosity and deliciousness to all your future desserts. Try !